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Strawberry-Lemon Marmalade
July 5, 2009
10:03 pm
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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Strawberry-Lemon Marmalade

 

I made this tonight and it’s wonderful!

 

(From the Ball Book of Canning.)

 

1/4 cup thinly sliced lemon peel ****

4 cups crushed strawberries (about 2 quarts)

1 package powdered pectin

1 tablespoon lemon juice

6 cups sugar

 

Cover lemon peel with water; boil 5 minutes; drain.  Combine lemon peel, strawberries, pectin, and lemon juice in a large pot.  Bring to a boil.   Add sugar, stirring until dissolved.  Bring to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.  (I add a bit of butter to prevent foam.)  Ladle hot marmalade into jars, leaving 1/4-inch headspace.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner. 

 

Makes 4 pints or 8 half-pints.  I made two batches and made 8 pints.  (For the lemon peel, I used a large-hole grater and just grated big pieces.)

 

Know the difference between a marmalade and a jam?  A marmalade has citrus peel pieces in it.

 

Love it!

 

****Suzanne’s updated recipe:  I’m putting in one cup of thinly sliced lemon peel and two cups of lemon
pulp, chopped (3 or 4 lemons).  I prepared the peel and pulp the way the directions say
to do for orange marmalade–I covered it with water, brought it to a
boil then simmered for 5 minutes then let it sit for 18 hours to really
soften it all up.  I’m going to drain the water then go on with the
recipe as directed otherwise.  Makes 9 half-pints.

Clover made me do it.

July 6, 2009
8:30 am
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Pete
WV
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Does sound very good.  I like marmalade, and the lemon would cut the overly sweet (to my palet) taste of the strawberry jam.

Anulos qui animum ostendunt omnes gestemus!

July 6, 2009
10:55 am
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CindyP
Hart, MI
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This does sound good……will try for my first homemade marmalade Happy Flower

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

July 16, 2009
11:17 am
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jane
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Just made this and it is wonderful.  Such a bright red color too.  I used 2 bags of frozen whole strawberries.  I am now wondering of it was too much liquid when I chopped them in my chopper.  I added an additional tsp of lemon juice though for the acid.  we wil see.  when you bite into the lemon peel – it is wonderful.  Next time I may add more peel to mine.  I got 9 half pints.  a realy nice blend of the right amount of tart and sweet, lemon and strawberry. 

July 16, 2009
1:36 pm
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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I thought the same thing, that the next time I make it, I will at least double the lemon (if not more).  But I really love lemon, so I'm not sure that would be for everybody.  I think if you're a lemon-lover, then you want more than 1/4 cup for this recipe.

Clover made me do it.

July 16, 2009
2:04 pm
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CindyP
Hart, MI
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I just finished pulling this out of the water bath, it made 9    1/2-pints for me plus a little extra I kept out to put on my fresh Grandmother bread that's in the oven now!  I doubled the lemon peel and it just tastes wonderful!!  Thanks for this wonderful recipe!!  Happy Flower

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

March 15, 2010
8:43 am
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Suzanne McMinn
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I’m canning this again today and this time I’m putting in one cup of thinly sliced lemon peel and two cups of lemon pulp, chopped.  I prepared the peel and pulp the way the directions say to do for orange marmalade–I covered it with water, brought it to a boil then simmered for 5 minutes then let it sit for 18 hours to really soften it all up.  I’m going to drain the water then go on with the recipe as directed otherwise.  I’ll taste-test it before I put it in the jars to see if it needs any more sugar, but I suspect it won’t–this is really sweet as it is, so I think the lemons will just cut that some.  I wanted to make this MORE like a marmalade.  I found this was really good last year, but not very marmalade-ish to me.  Not enough peel going on!  I just love and adore the orange marmalade.  The strips of orange and lemon peels in that came out like candy, so I’m hoping to make this recipe more like that, only with strawberries.   I’ll report in how it comes out!

Clover made me do it.

March 15, 2010
9:08 am
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CindyP
Hart, MI
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Oh, that sounds like it will work better as a marmalade!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

March 15, 2010
9:49 am
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Suzanne McMinn
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I still added the tablespoon of lemon juice as in the recipe, though with all the added lemon, I’m not sure that was technically necessary, LOL.  I just put the strawberries and lemon stuff together in the pot and you can really SEE the lemon in the recipe now.  Before, it was good, but it was just a hint of lemon.  This is going to come out a full-blown marmalade, I think.  Which is what I’m going for!

Clover made me do it.

March 15, 2010
11:20 am
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Suzanne McMinn
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I’ve got this in the canner now.  It made nine half-pints.  I didn’t end up adding any more sugar.  It’s still sweet–and also tart, with the lemon pulp.  I think it’s the perfect combination of sweet and tart, and the lemon peels in there taste like candy.  It’s much more a “real” marmalade now.  I’ll never make it the other way again.  And wow, makes me think of blackberry-lemon marmalade.  Peach-lemon marmalade.  Anything!  I’ve made so many different kinds of jam now, I need something extra to get me excited.  Plain jams are too boring, LOL.  I love love love marmalades.

Clover made me do it.

March 15, 2010
12:01 pm
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juststartn
South Central Oklahoma
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Raspberry lemon marmalade…

 

I love mixing Red Raspberry Sorbet and Lemon Custard ice cream from Baskin Robbins…oh me oh my…

 

I’m hungry.

 

Better go find something protein-ish to eat….

 

LOL

March 15, 2010
12:04 pm
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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I wish I had raspberries!  I don’t know anywhere to pick them and they are so expensive.

Clover made me do it.

March 15, 2010
1:30 pm
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juststartn
South Central Oklahoma
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Frozen and on sale?  I don’t know how to help you, but it sure does sound yuummmmmyyyy…

 

Rachel (who had leftover pork chops for lunch, lol.  Gotta love Atkinsish diets)

March 16, 2010
9:54 am
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mamawolf
Colorado Springs
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Strawberries, lemons and marmalade.  A match made in heaven.  Gotta have it.  Off to the store for all the ingredients plus more jars.  Today’s and tomorrow’s project.  Keeps me off the streets!

 

mamawolf in Colorado Chef

Work like you don't need the money, love like you've never been hurt and dance like you do when no one is watching.

April 8, 2010
6:52 am
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CindyP
Hart, MI
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Suzanne, in this last batch, how many lemons did you use (one cup of thinly sliced lemon peel and two cups of lemon pulp, chopped), do you remember?

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

April 8, 2010
7:22 am
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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Cindy, I don’t remember how many lemons that was.  It depends on how big the lemons are, of course.  If they’re big, I don’t think it would be more than like about 3 or 4.

Clover made me do it.

April 10, 2010
3:58 pm
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Pete
WV
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OK – it’s time to post an amended recipe!  My head is exploding trying to assimilate all the variations mentioned!!

Guess I need to start by processing some lemon peel, then let it soak for a while.  Then maybe cut up/crush some strawberries, then worry about putting it all together tomorrow.

Yeah, I’ll do that tomorrow…    Cool

Anulos qui animum ostendunt omnes gestemus!

April 10, 2010
4:27 pm
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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Thank you for fixing that at the top, Cindy!!!!

 

Sorry, Pete!  I should have done that before.  This is, bar none, my favorite fruit preserves recipe.  I’m planning to be buried with it. Happy Feet

Clover made me do it.

April 10, 2010
4:29 pm
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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I also posted this in my Charleston Daily Mail column a couple weeks ago, so you can see the straight-up revised recipe here (below the cookie recipe):

 

http://www.dailymail.com/foodandliving/countryliving/201003280344

Clover made me do it.

April 10, 2010
6:05 pm
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Pete
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When you say “lemon pulp,” are you talking about the pith? 

Anulos qui animum ostendunt omnes gestemus!

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